Thursday, February 9, 2017

Roasted Whole Harukei Turnips and Greens

Harukei turnips are a small, white, mild Asian variety that we are able to purchase from our local farmers market. They show up early in the season and remind me more of a radish than a turnip. When eaten raw, the flavor is sweet and the texture is crisp and tender. For this reason they make a great addition to salads and slaws. When roasted; the bulbs are sweet and juicy and the greens which are the biggest part of the veggie become wilty and equally delicious; an added bonus.

Harukei Turnips

Like many I jumped on the roasted veggie bandwagon long ago. I love the way these simple roots transform and caramelize in the oven. The interiors become soft and taste sweet like candy. Typically turnips have had a bad rep because of their complex flavor. But like all hard vegetables when prepared correctly they taste magical. In this recipe the turnips are painstakingly washed, (there is a lot of grit in the stems), halved, and cooked in a cast iron skillet a few minutes on the stove-top and then 15 minutes in a very hot oven. They are served with a slight drizzle of vinegar and olive oil. Whole roasted turnips are humble and delicious!

yield: 2 to 3Author: Cheriprint recipe

Roasted Whole Harukei Turnips and Greens

Enjoy these Roasted Whole Harukei Turnips and Greens, a real treat for the cooler months.

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

1 bunch turnips (approx. 6 to 8)

3 tablespoons olive oil (divided)

1 teaspoon Maldon salt or another flaky sea salt (divided)

1 tablespoon red wine vinegar

INSTRUCTIONS:

Preheat oven to 425°

Soak in water bath for 15 minutes or so and then rinse turnips and greens thoroughly. Again under running water, with a vegetable brush carefully clean stems, (this is where the dirt will hide). Drain and pat dry with clean kitchen or paper towels.

Preheat a large cast iron skillet on medium-high heat, add oil and then place turnips cut side down in one layer. Cook until sides are just turning brown. Move greens around until moistened with oil and once again place turnips cut-side down. Sprinkle with half the salt. Roast for 15 to 20 minutes (depending on size, longer if necessary), turn greens halfway so they don’t dry out and burn.

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

Love seeing all the variety of things you cook up. I love that we discovered the magic of roasting veggies and you're so right about how hard veggies transform when cooked a certain way. This looks delicious.

We've been riding the roasted veggie train for a while now...it's perfect when you need to fill your plate, but you're still watching calories. :-) I should try making some greens here soon. I love 'em! Reminds me of my days living in the South. And I'm loving the addition of a bit of vinegar here. Sounds awesome, Cheri! :-)

You are so lucky to have an open farmers' market now, Cheri! I would love to try these little beauties. I've never tried turnip greens but I do love beet greens. I'll bet they taste fairly similar. What a beautiful way to cook them!

Cheri - I have only eaten Harukei turnips raw and salad. I've never even thought of roasting them! Wait, that's not true! I want to use them in the soup, but you would never have known it. I think it was a waste of the turnips. Hope you're staying cool this weekend!

Hi David, can't believe how warm it is at the moment, hoping for a least one more good cool down. The Harukei are my favorite at the moment, I tend to fixate on a veggie for a while, cooking it all different ways before I move on. My poor husband;)